The perfect cold noodles for a warm weekday afternoon! Each strand of udon is beautifully coated in a golden ratio of fragrant sauces, all ready to pounce at your tastebuds. Ready in just 5 minutes!
For this recipe, I've used the Yuzupon (Yuzu Ponzu) Japanese Citrus Seasoned Soy Sauce by Mizkan. *See image below*
From left to right: - Yuzu Ponzu Sauce by Mizkan, - Korean Perilla Oil from Beksul Brand - “Shimadaya” Frozen Inaniwa Udon Noodle (A smoother and chewier variety of the usual Udon noodles)
Cooking Time: 5 mins | Serves 1 (large) portion
Ingredients
(Noodle Seasoning)
200g Inaniwa Udon (1 portion)
1 Tbsp Perilla Oil
2 Tbsp Yuzu Ponzu Sauce
(Noodle Topping)
1 Egg
1 Tsp Mirin
1/2 Tsp Light Soy Sauce
3 Tbsp Seasoned Seaweed, Crushed
1 Tsp Wasabi, or more to taste
Cooking Oil
Directions
In a mixing bowl, whisk egg with Mirin and Light Soy Sauce. Pour egg mixture into a heated pan and fry till cooked through. Slice cooked eggs into strips and set aside.
Bring a saucepan of water to boil and cook Udon noodles for approximately 30 - 45 seconds. Once cooked, strain the Udon and soak in ice water. (This stops the noodle from cooking and makes it super chewy!)
Once the noodles have cooled down, squeeze off the excess water and transfer to a plate. Add in seasoning for the noodles.
Top the noodles with sliced eggs, seaweed and wasabi and mix well before serving.
Enjoy!
Signing off, Cher
Comments